Description
This Lemon Lava Cake Dessert is a delightful treat combining a light, tender cake with a warm, gooey lemon center, perfect for any dessert lover.
Ingredients
Scale
1/2 cup Unsalted Butter, softened
3/4 cup Granulated Sugar
2 Large Eggs, at room temperature
1 teaspoon Vanilla Extract
1 1/4 cups All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Whole Milk, at room temperature
Zest of 2 Large Lemons
1/2 cup Fresh Lemon Juice
1/4 cup Granulated Sugar
2 tablespoons Cornstarch
2 tablespoons Unsalted Butter
Pinch of Salt
Powdered Sugar for dusting, optional
Fresh Berries, optional
Whipped Cream, optional
Instructions
- Preheat your oven to 375°F (190°C) and prepare six 6-ounce ramekins by buttering and flouring them
- In a small saucepan, whisk together fresh lemon juice, granulated sugar, cornstarch, and a pinch of salt until smooth. Cook over medium heat until thick and glossy, then stir in unsalted butter and let cool
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs and vanilla, mixing well
- In another bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with milk. Mix gently and fold in lemon zest
- Divide half of the batter into the ramekins, spoon lemon lava filling in the center, then top with remaining batter. Bake for 20-25 minutes until edges are set but centers remain soft
- Cool for 5 minutes, invert onto plates, dust with powdered sugar, and serve immediately
Notes
Use fresh lemon juice for the best flavor.
Ensure the lava filling is cooled before adding to batter.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg